| Name (Japanese) | Japanese Halfbeak (Sayori / サヨリ / 針魚) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★★ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $30~$70/lb |
| Best Season | Late spring to early summer (May to July) |
| Did You Know? | Sayori is often called “needle fish” because of its slender shape. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 針魚, 細魚, 鱵 (Sayori) English Name: Japanese Halfbeak Scientific Name: Hyporhamphus sajori Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Beloniformes • Family: Hemiramphidae • Genus: Hyporhamphus • Species: H. sajori Average Size: 20–30 cm Key Features: Long slender body, delicate texture, subtle sweet flavor, prized for its fresh, clean taste |
| 2. Habitat & Distribution |
Coastal waters around Japan, Korea, and China. Prefers shallow bays and estuaries. Commonly found near sandy or muddy bottoms. |
| 3. Seasonality |
Best caught in late spring to early summer (May to July). Freshness and flavor peak in this period. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, lightly grilled Flavor: Mild sweetness with clean ocean notes Texture: Soft, delicate, slightly chewy Fat Content: Low fat, lean flesh |
| 5. Preparation & Craftsmanship |
Usually served fresh as sashimi or nigiri to highlight delicate flavor. Sometimes lightly grilled (aburi) to add aroma. Requires careful handling due to soft flesh and delicate skin. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned vinegared rice Condiments: Fresh wasabi, yuzu zest, soy sauce, ponzu Drinks: Light sake, dry white wine, sparkling water |
| 7. Nutritional Information |
Low in calories, high in protein. Contains vitamins B12 and selenium, supporting metabolism and immune function. |
| 8. Trivia & Cultural Notes |
The name “Sayori” means “thin fish” referring to its slender body shape. Popular in Japanese cuisine during spring and early summer. Appreciated for its elegant appearance and subtle taste. |
| 9. Recommended Sushi Styles |
• Sayori nigiri with a touch of yuzu zest • Sayori sashimi served fresh with wasabi • Lightly grilled Sayori (aburi) with soy sauce • Sayori marinated in vinegar (su-zuke) for slight acidity |
